Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Cook's Notes:
To make cauliflower rice at home, add cauliflower segments to a food processor and pulse to desired consistency. Cauliflower should resemble grains of rice, but all grains of cauliflower may not be the exact same size. Do not over-process.
Feel free to use chicken stock in place of vegetable broth. You can use chipotle powder in place of ancho. A half-can of diced tomatoes can be used instead of the fresh tomato.
Nutrition Facts (per serving)
| 131 | Calories |
| 7g | Fat |
| 14g | Carbs |
| 5g | Protein |
